Keith Floyd Recipes - Fish and Shelfish Recipes

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Bisque d’homard (The supreme lobster soup)

Olive oil
Chopped: Carrots, Celery, Onion, Leeks, Fennel, Finley chopped garlic
Fresh lobster, shell on, not cooked
Red snapper or gurnard or similar bony red fish, scaled and gutted, de-finned and left with heads on
Chopped tinned tomatoes
Fish stock
Brandy

Add a good quantity of olive oil to a large pot and heat
Throw in the mirepoix (chopped carrot, celery, onion, leeks and fennel) and sweat gently until soft and slightly brown (approximately 5-6 minutes)
Add finely chopped garlic and stir
Remove tails from the lobster by twisting
Cut up into large chunks with shells still on and add to the pan
Clean and remove head from the fish
Cut into large chunks and add to pan
Add chopped tomatoes and fish stock to cover
Stir well then reduce the heat and cook out for approx 20 minutes
Pour into a magimix or blender and blend until smooth
Pass the blended mixture through a sieve
Pour into a pan to gently reheat
Add a good glug of brandy
Season as necessary and serve

Before starting – warm oven to 200 degrees Celsius
Warm the olive oil in a pan
Add the finely diced and deseeded peppers, finely chopped shallots and finely chopped garlic to the pan
Sweat down until soft.
Add the chopped tomatoes and a little tomato juice and blend to make the coulisStuff the monkfish with thinly sliced raw garlic
Wrap tightly in thinly sliced pancetta
Oven roast for approximately 20 minutes in a large roasting pan containing a little water and butter
Serve with the warm rd pepper coulis

(Do not over cook the scallops – the best way is to cook on the greatest heat for the shortest amount of time!)

Add the brandy and flame
Add the white wine and reduce the heat to a simmerIn another pan, melt more butter
Add the finely chopped shallots and finely chopped garlic
Sweat until soft and lightly brown
Add double cream, a little more butter,
finely chopped mushrooms and the juices from the scallops
Stir well
Serve scallop in their shell with the sauce
Top with finely chopped parsley

Wet the rice paper on both sides (until soft) with a pastry brush
Lay the rice paper with the thins strips of carrots and spring onion and also the finely chopped green chillies
Top with fresh white crab meat / lobster meat
Roll into a parcel
Deep fry until slightly browned
Serve wrapped in a lettuce leaf with a fresh mint leaf
Accompany with sweet chilli sauce

Remove the back bone from the fish by ripping it out using your forefinger and thumb (keep head on)
Inside the fish, add the finely chopped garlic, finely chopped shallots, finely chopped parsley, thinly sliced lemon and salt
Wrap tightly in approximately 10 sheets of newspaper (This will help retain the flavour)
Bake in the oven for until the paper is crisp and the fish is cooked
Remove from oven
Cut open newspaper to reveal the baked fish
Serve with hollandaise sauce, fresh steamed asparagus and a slice of lemon
To make the hollandaise sauce: Whip the egg yolks over a little heat and slowly add the melted butter